*This is basically Almond Roca without the nuts

Ingredients:

  • 1 C real butter (2 sticks) – DO NOT USE MARGARINE
  • 1 C sugar
  • 3 Tbsp Water
  • 1 tsp light karo corn syrup
  • 1 C chocolate chips

Directions:

  1. Melt butter in saucepan (preferably non-stick and heavy duty)
  2. Once melted, add sugar, water and karo syrup
  3. Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
  4. Raise heat to medium high and let boil
  5. Stir occasionally (DO NOT OVER STIR) until it reaches 302 degrees on the candy thermometer – it will be light/medium brown in color
  6. Remove from heat
  7. IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
  8. Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
  9. Freeze until chocolate is set, approx. 15 minutes
  10. Crack and eat

Notes:

  1. Store in an airtight container at room temperature.